introduction
Snickerdoodle Banana Bread is a cozy, cinnamon-swirled twist on classic banana bread that tastes like warm cookie comfort in loaf form. This recipe blends the tangy-sweet snickerdoodle spice with ripe banana richness for a tender, fragrant loaf that’s perfect for breakfast, snack time, or a bake-sale favorite.
Why You’ll Love This Snickerdoodle Banana Bread:
- Big, comforting cinnamon-sugar flavor that feels indulgent but homey
- Uses overripe bananas — perfect for reducing waste and boosting natural sweetness
- Simple, pantry-friendly ingredients and one loaf pan for easy cleanup
- Great for make-ahead breakfasts, coffee dates, or family-friendly snacks
- Crowd-pleasing texture: soft crumb with a crackly cinnamon-sugar top
For a cozy pairing, serve warm slices with a little butter or a warm dip like Carrabba’s bread dipping oil for an unexpected savory contrast.
Ingredients Needed
Bananas & Wet:
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
Sugars:
- ½ cup granulated sugar
- ¼ cup brown sugar
Dry & Spice:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- Mash bananas in a large mixing bowl until smooth.
- Mix wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until combined.
- Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Add topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Slice & enjoy!
Serving Suggestions Snickerdoodle Banana Bread
- Serve warm with a pat of butter or a smear of cream cheese for a richer treat.
- Pair slices with a hot mug of coffee or chai for a cinnamon-forward breakfast.
- Cut into thick slices and lightly toast for a morning pick-me-up.
- Make it part of a brunch board with fresh fruit, yogurt, and mini muffins; you can add a seasonal twist by serving with spiced treats like gingerbread cupcakes for a holiday spread.
Tips for Success Snickerdoodle Banana Bread
- Use very ripe bananas (lots of brown spots) for the best banana flavor and natural sweetness.
- Don’t overmix after adding flour — stir until just combined to keep the loaf tender.
- Room temperature eggs and milk mix more evenly into the batter for consistent texture.
- Check your oven at 50 minutes; if the top browns too quickly, tent with foil and finish baking.
- Cool the loaf in the pan for 10 minutes to set the crumb, then transfer to a rack to avoid sogginess.
- To keep slices soft, store wrapped at room temperature for up to 3 days or freeze for up to 3 months; see flavor match ideas like pumpkin cheesecake snickerdoodles for a holiday pairing.
variation (if any)
- Add-ins: Fold in ½ cup chopped walnuts or pecans for crunch, or ½ cup chocolate chips for extra sweetness.
- Maple cinnamon: Replace the ¼ cup milk with 2 tablespoons maple syrup plus 2 tablespoons milk for a subtle maple note.
- Muffin version: Scoop batter into a lined muffin tin and bake at 350°F for 18–22 minutes for snickerdoodle banana muffins.
FAQs
Q: Can I use frozen bananas?
A: Yes — thaw and drain excess liquid, then mash well. Measure after mashing to keep batter consistency.
Q: How should I store leftover banana bread?
A: Wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Q: Can I make this gluten-free?
A: Substitute a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t already include it; texture may vary slightly.
Q: My loaf is dense — what went wrong?
A: Possible causes: overmixing, under-ripe bananas, too much flour, or old leavening. Use ripe bananas, measure flour properly (spoon and level), and mix until just combined.
Q: Can I reduce sugar?
A: You can reduce sugars slightly (try ¼ cup granulated and 3 tbsp brown), but the cinnamon-sugar topping helps preserve that snickerdoodle character; sweetness also balances the banana.
Ingredients
Bananas & Wet
- 3 ripe bananas, mashed Use very ripe bananas for the best flavor.
- ½ cup unsalted butter, melted
- 2 pieces eggs Room temperature.
- 1 teaspoon vanilla extract
- ¼ cup milk Room temperature.
Sugars
- ½ cup granulated sugar
- ¼ cup brown sugar
Dry & Spice
- 1 ¾ cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- Mash bananas in a large mixing bowl until smooth.
- Mix wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until combined.
- Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Add topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Slice & enjoy!
